Masala spiced aubergine & chickpea curry

Masala spiced aubergine & chickpea curry

Ingreadient

• 1 tbsp vegetable oil
• 3 medium aubergines, cut into 2cm chunks
• 500g carrots, sliced
• 400g can chickpeas, drained
• 1 tsp vegan vegetable bouillon powder
• 200g jar Cooks’ Ingredients Tikka Curry Paste
• ½ x 28g pack coriander
• 120g tub coconut yogurt (

Step by step

1. 1. Heat the oil in a large, wide saucepan or frying pan, add the aubergines and fry for 8-10 minutes, stirring frequently until browned. Stir in the carrots, chickpeas, bouillon powder, curry paste and 300ml water. Bring to a gentle simmer, cover with a lid and cook for 15 minutes or until the carrots are tender.
2. 2. Finely chop half the coriander and mix in a small bowl with the coconut yogurt and garlic. Roughly chop the remainder and add to the stew. Serve in bowls with the yogurt spooned over the top.